Saturday, February 26, 2011
Saturday, February 19, 2011
Dulce De Leche Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup store-bought dulce de leche, plus more for filling
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs
Preheat oven to 350 degrees F and position a rack in the upper third of the oven. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together
In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until just softened and broken up a bit. Add the 3/4 cup dulce de leche, brown sugar and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate. Add the flour, baking soda and salt. Reduce the mixer speed to low and mix only until the flour is just incorporated. You may need to finish off the mixing with a big spatula.
Spoon the dough onto the lined baking sheets using a heaping teaspoon of dough for each cookie. The dough will be soft. Leave 2 inches of space between each cookie for the baking spread.
Bake the cookies for 10 to 12 minutes. The cookies will be honey brown with a light crust, but still very soft when they come out of the oven. Let them rest on the cookie sheet for a minute or two before removing to cool.
Saturday, February 12, 2011
1 1/2 teaspoons ground ginger
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
9 tablespoons packed light brown sugar
4 teaspoons grated fresh ginger (Using a rasp grater works very well)
3/4 teaspoon vanilla extract
1/4 cup whole milk, room temperature
1. Preheat the oven to 325 degrees and prepare your cookie sheets. Spray the cookie sheets with cooking spray and cover with a sheet of parchment paper.
4. Using a stand mixer beat butter and brown sugar until light and fluffy, on medium-high speed.
6. Reduce speed to low and add flour mixture in 3 parts, alternating with 2 additions of milk.
8. Bake until a deep golden brown, about 16 - 20 minutes, switching and rotating sheets halfway through baking. I baked it 16 minutes, but that felt a bit too long. Assess halfway through and determine how much more time you will need.
9. Once completely baked, take the cookie sheets out and score immediately using a chef's knife or a pizza cutter.
Sunday, February 6, 2011
Well, I'm not going to be called a party pooper and I decided to get into the spirit of the day and make a manwich, even though the chances of The Husband watching the entire game is slim to none. He is known to sit through baseball game after baseball game and when his alum team, the Oregon State Beavers are playing football he will pay attention. Thankfully though, his interest in pro football is near zero.
We will most likely tune in for halftime entertainment, which again I learned, thanks to Sunday Morning on CBS, will be the Black Eyed Peas. While watching these said Peas, we will eat our manwiches and pretend we care, like all good Americans do because afterall, isn't the Superbowl a truly American tradition?
My sandwich is made with the most delicious coldcuts out there, from Boar's Head, a 100 year old company out of New York City. I first tried them while living in Seattle and use to buy it at the Pike Place Market at a wonderful Italian food shop called DeLaurenti's. Check it out next time you're in Seattle. Our local grocery store, Roth's, fortunately now carries these products.
I used an Italian bread, sprinkled olive oil and red wine vinegar over, spread on some olive tapenade, then layered mortadella, black forest ham, provolone, genoa salami and cheddar cheese. Served with some chips, a slice of pickle, and a cold beer and we're ready for the game!